kitchen
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example, a freestanding pantry wall, a dedicated cooking station — often located in an island — and a distinct cleanup zone. Multiple workstations fulfill practical needs when there are several cooks on hand.
The desire for more natural light as well as a
heightened focus on architecture are fueling a strong
shift away from wall cabinets in favor of windows or artwork. “In general, there’s a much cleaner look,” says
Tamari. That notion is supported by a preference for
cabinets hand-painted in a simple matte finish as opposed to the distressed painted finishes that held sway
for years. Two other aesthetic inclinations: “People
want marble or CaesarStone quartz counters versus
granite,” says Tamari. “And we are moving away from
seeing is believing
Vivid colors, a mix of materials,
and appliances hidden from view
are striking design trends for the
kitchen. Here are some examples.
1] Rosemary Porto of Luxury
Kitchen (luxury-kitchen-
design.com) worked with
architect Mark Hutker
PHO TOS CLOCK WISE FROM TOP LEF T, BRIAN VANDEN BRINK; MICHAEL J. LEE; CHRIS VACCARO; COUR TES Y DALIA KI TCHEN DESIGN
(
hutkerarchitects.com) on this
kitchen, where a red and gray
palette sets off stainless-steel
counters, concrete and wood
floors, and laminated and
lacquered cabinets.
2] Instead of traditional wall
cabinets, this kitchen by
Dalia Kitchen Design
(
daliakitchendesign.com)
features open shelving.
3] The refrigerator is fully
integrated into the traditional-style cabinetry that matches
the millwork in this room by
Dalia Kitchen Design.
4] Materials make a statement
in this penthouse kitchen
designed by Porto and
architect Nancy Sadecki,
of Meyer & Meyer Architects
(meyerandmeyerarchitects
.com). Perimeter counters
are semiprecious white quartz,
and the island counter is
stainless steel; the base
cabinets are Swiss pear, a
textured fruitwood.
stainless steel to black appliances, already a strong
trend in Europe.”
And elaborate kitchens as little-used showpieces
may be yesterday’s news. According to the NKBA
report,“The number of adults who cook as a hobby
continues to grow, resulting in kitchens that need to
accommodate more ambitious cooks.” This development resonates with Rosemary Porto, head of Luxury
Kitchen in South Boston. “Appliances drive the kitchen,” says Porto, who credits the popularity of television
food shows with creating a much more savvy consumer who demands high-performance equipment and
appliances. In New England, modern kitchens are being warmly embraced in old houses. “People are much
